tag:blogger.com,1999:blog-3742957322266940412024-03-06T01:23:30.251-08:00Everyday LifeSweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-374295732226694041.post-64353961384294321642015-10-23T18:53:00.001-07:002015-10-23T18:53:24.142-07:00Lots to catch up on!<br />
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Week after week of tagging along to the dance studio for Parker's lessons. Week after week of asking when she would be able to dance. "When you're three," I repeated 45245 times. And finally, on this day, I didn't have to repeat myself. <br />
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<tr><td class="tr-caption" style="text-align: center;">Psyched? Not psyched? Hmmm</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The tutus and all things girly. Love love love. <br /><br /><div style="text-align: left;">
<br />Teagan was all talk at first. When the moment came for her to walk into the studio by her lonesome the leg holding and tearing up started. A quick kiss goodbye, an even quicker hug by the dance teacher and her cries quickly faded away. Whew! I am happy to report that now two months in and she's excited each week for her special class.</div>
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In other Teagan news, she turned three! I told her to stay two forever and in typical Teagan fashion, she didn't listen :-P Teagan at age three is nothing but pure and utter goofiness. This child will stop at nothing to make us laugh. She is defiant as a means to be comical. But she's also cuddly, so sweet to baby E, and plays SO well with Parker. She likes to rough house and wrestle (for real!), will watch Miles from Tomorrowland, Jake, and Sofia for hours on end if we let her. and is a major fan of Jasmine, mik moss, cats and coconut milk. Girl has curls for days, loves to paint, and loves even more to wash her hands in the sink and let the water keep running. Happy 3rd sweet T!</div>
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It hurts to even type this, but we had to say goodbye to our sweet Sydney earlier this month. Our house feels so empty without her. Coming home and not having 40lbs of fur waiting for us is nothing short of heart wrenching. Poor Parker has really been struggling. Daily she sobs, daily we hug and cry together, and daily we miss all things Syd. This sucks. </div>
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I can't even begin to post the pictures we have of Sydney's last day with us. The emotions are too raw and that evening so sad and hard to acknowledge. One day maybe, but not today.</div>
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In non-depressing news...Emerson @ 5 months. She is so.damn.adorable.</div>
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Our easy, sweet, smiley lil one is still a bundle of cuteness. Emerson is really into rolling from back to belly, putting all toys in her mouth, having conversations with her sisters, cuddles, and not sleeping through the night. While she'll sleep 12 hours a night, she wakes at least three times to eat. Come on girl! Naps are random. Some days she will nap for hours, other days it's filled with cat naps. Thankfully she's still very go with the flow. Essential for a third baby!</div>
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<br />Since P and T have birthdays so close and share so many of the same friends, a joint party was in order this year. I let the kiddos pick the location and the decided on Bounce U, a huge indoor bounce house party zone. Easy peasy so it definitely got my seal of approval. After hours of jumping we retreated home to open presents with family and neighbor friends. All around a great success. </div>
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The birthdays kept coming and Parker turned five. FIVE. 5. I am in denial but she is pretty psyched. Parker at five is a girl with a huge, caring heart. Always willing to help, always ready to play by the rules that are set and listen. I honestly could not imagine not having her helping hands day in and day out. My sweet, delicate flower. </div>
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I die at this picture. What a perfect image of our insanely beautiful life, day in, day out. </div>
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While we were blessed with many things good, the past month has been very trying for us as well. I am looking forward to embracing all things fall going forward, including cider mills, subdivision parties, trick or treating, and before we know it...Turkey Day. And then DISNEY!! AHHHHH!</div>
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Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-82017882296708652762010-11-02T17:42:00.000-07:002010-11-02T18:09:51.887-07:00Ginger Pumpkin BreadHalloween has come and gone which means that I have a bunch of pumpkin meat from the pumpkins that we carved. I already whipped up Pumpkin Cheesecake and will be making Sydney some treats and perhaps some pumpkin cookie treats for me and Kris and will still have a ton of pumpkin leftover so I decided to try out this bread recipe by Martha Stewart. It's delicious and something else that I can look forward to eating every fall. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_p_TBMMK3xHk/TNCzWTAFUtI/AAAAAAAAAQs/qNu0GGZBUwY/s1600/IMG_2328%5B1%5D.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_p_TBMMK3xHk/TNCzWTAFUtI/AAAAAAAAAQs/qNu0GGZBUwY/s320/IMG_2328%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5535121137677456082" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients<br />12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan<br />2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan<br />2 teaspoons baking powder<br />2 teaspoons ground ginger<br />1 teaspoon salt<br />1 cup granulated sugar<br />1 cup packed light-brown sugar<br />1 can (15 ounces) pumpkin puree (1 3/4 cups)<br />3 large eggs<br />Sugar Glaze<br /><br />Directions<br />Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.<br /># Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Add glaze. <br /><br />Sugar Glaze<br />1 1/2 cups confectioners sugar<br />2 to 3 tbsp water<br /><br />In a small bowl, mix confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-41444996679021882102010-10-04T11:35:00.000-07:002010-10-04T12:11:13.202-07:00Peanut Butter and Pumpkin Dog TreatsI am now officially on leave from work until February. My house is spotless, I dont' have a baby yet to care for (you can come out whenever Parker, just saying...), and there is absolutely nothing on daytime TV, so I'm back to the cooking blog :) I bought some canned pumpkin the other day to make pumpkin rolls and the leftover pumpkin needed to be put to good use. Sydney devoured these treats, but she eats just about anything ;)<br /><br />Recipe adapted from Allrecipes.com<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 cup canned pumpkin<br />4 tbsp peanut butter<br />1 tsp cinnamon<br />2 1/2 cups whole wheat flour<br />2 eggs<br /><br /><span style="font-weight: bold;">Directions</span><br />Preheat oven to 350. Mix all ingredients together. Add water as needed to make dough workable, but the dough should remain somewhat stiff. Roll into 1/2 inch thickness and cut with cookie cutters. Place on an ungreased cookie sheet and cook for 20 minutes.<br /><br />Sydney patiently waiting for the delicious treat<br /><br /><a href="http://1.bp.blogspot.com/_p_TBMMK3xHk/TKolyb3nOrI/AAAAAAAAAIA/5DEo3KTNoCw/s1600/IMG_0776.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_p_TBMMK3xHk/TKolyb3nOrI/AAAAAAAAAIA/5DEo3KTNoCw/s320/IMG_0776.jpg" alt="" id="BLOGGER_PHOTO_ID_5524269441328036530" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Sydney devouring the treat<br /><br /><a href="http://1.bp.blogspot.com/_p_TBMMK3xHk/TKomK6BhTYI/AAAAAAAAAII/OJSyoz4T2Tw/s1600/IMG_0778.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_p_TBMMK3xHk/TKomK6BhTYI/AAAAAAAAAII/OJSyoz4T2Tw/s320/IMG_0778.jpg" alt="" id="BLOGGER_PHOTO_ID_5524269861739515266" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Had to put my Ohio State cookie cutters to good use :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZvbkZ-kWAxmT2rwtoUQsrNnQF_CMigFHLnpEh64WnB3V3csove1nTiVnPNpRcc3k4K2TpdMjCWoAMpuzrsAoVJ8otCX9Qa4Yfke4CjqPAYwf5LWSM6DCrRfBZl-8LCByw9goUchdDE8m/s1600/IMG_0780.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZvbkZ-kWAxmT2rwtoUQsrNnQF_CMigFHLnpEh64WnB3V3csove1nTiVnPNpRcc3k4K2TpdMjCWoAMpuzrsAoVJ8otCX9Qa4Yfke4CjqPAYwf5LWSM6DCrRfBZl-8LCByw9goUchdDE8m/s320/IMG_0780.jpg" alt="" id="BLOGGER_PHOTO_ID_5524270295355916322" border="0" /></a>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-62365945522820921562010-10-02T16:45:00.001-07:002010-10-02T18:57:53.390-07:00<span>I have a bunch of hot peppers from my garden this year (one of the few things that the deer don't like to munch on!) so I try to incorporate them into as many meals as possible. I really like how this dish is different then your typical stuffed chicken breast!</span><span style="font-weight: bold;"><br /><br /></span><a href="http://3.bp.blogspot.com/_p_TBMMK3xHk/TKfi5TdEKhI/AAAAAAAAAH4/AzIUEdFh24E/s1600/blog.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 182px;" src="http://3.bp.blogspot.com/_p_TBMMK3xHk/TKfi5TdEKhI/AAAAAAAAAH4/AzIUEdFh24E/s320/blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5523632942095804946" border="0" /></a><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients</span><br />2 boneless, skinless chicken breasts<br />Salt and pepper<br />Garlic powder<br />1 cup Jalapeno Popper Dip (recipe to come in next post)<br />1 cup crushed tortilla chips<br />1 egg, beaten<br /><br /><span style="font-weight: bold;">Directions</span><br />Preheat oven to 350. Butterfly the thickest section of the chicken breast to create two halves. Place each breast in a Ziploc bag and pound it with a meat mallet until 1/4 inch to 1/2 inch thick. Season chicken with salt, pepper, and garlic. Add cheese stuffing (however much you would like to!) on one half of the chicken breast. Fold other half of chicken breast over. Coat with egg and breadcrumbs and place in a well greased baking pan. Bake for 35 to 40 minutes.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-57527883236785970612010-08-27T18:27:00.000-07:002010-08-27T18:49:26.766-07:00Baked Penne with Chicken and Sun Dried Tomatoes<span style="font-weight: bold;"><span>Martha Stewart recipes never fail! This pasta dish is full of creamy goodness and will leave you full and satisfied!</span><span style="font-style: italic;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNRD1yCkEtbfjiguBFASZG8Ee4GVY7mGNQ87ENNyArNJlmb16kiAe6zNevAzy2bZ_AxdJkct9W84r1_QSEa6en_ByTg_25UeYTWqd1qP-oJuHyEw2II93dMjXVUIU5dBZld1DkVOkN6tk/s1600/IMG_0201.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNRD1yCkEtbfjiguBFASZG8Ee4GVY7mGNQ87ENNyArNJlmb16kiAe6zNevAzy2bZ_AxdJkct9W84r1_QSEa6en_ByTg_25UeYTWqd1qP-oJuHyEw2II93dMjXVUIU5dBZld1DkVOkN6tk/s320/IMG_0201.JPG" alt="" id="BLOGGER_PHOTO_ID_5510271386230509954" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-style: italic;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span></span><span style="font-weight: bold;"><span>Ingredients</span></span><span><span><span><span><br />6 tbsp butter, plus more for baking dishes<br /><span>Coarse salt and ground pepper<br />1lb penne rigate<br />1 tsp olive oil<br />2 boneless skinless chicken breasts<br />1/2 cup plus 2tbsp flour<br />4 gloves garlic, minced<br />6 cups whole milk<br />10oz mushrooms, thinly sliced<br />1/2 cup sun dried tomatoes, oil drained and sliced<br />6oz shredded provolone<br />4oz grated Parmesa<span><span>n</span></span></span></span></span></span></span><span style="font-weight: bold;"><br /></span><span><span><span><span><span><span><span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span><span><span style="font-weight: bold;">Directions<br /></span></span></span></span></span></span></span><span><span><span><span><span><span><span>Preheat oven to 400. Butter two shallow 2 quart baking dishes. Cook pasta three minutes short of al dente in a large pot of boiling salted water. Drain pasta and return to pot.<br /><br />In a large skillet, heat oil. Season chicken with salt and pepper. Cook three to five minutes on each side until no longer pink in the middle. Remove from heat and thinly slice.<br /><br />In a large pot, heat butter over medium heat. Add flour and garlic. Whisk for one minute. While whisking, add milk and bring to a simmer, whisking frequently. Add mushrooms and tomatoes. Cook for one minute and add cheese. Add chicken and pasta and season with salt and pepper. Divide between two dishes and top with remaining cup of Parmesan.</span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span></span></span></span></span></span><span><span><span><span><span><span><span>Bake uncovered for 25 minutes. Let stand five minutes before serving.</span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"> </span><br /></span></span></span></span></span></span>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-18544721882420754212010-05-29T16:37:00.001-07:002010-05-30T09:43:44.759-07:00Chicken Caesar Salad WrapsI was <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">inspired</span> by this wrap when I saw it advertised at a local restaurant. It's quick to whip up and is a crowd <span id="SPELLING_ERROR_1" class="blsp-spelling-error">pleaser</span>!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGJCgXfPFncGj55QbrI3V_DfNLsRN3sQ5nP21FP0xnWNUzH6z1tX5owxERua-AZdbJAx60Zt70amo2Ng91WCV38yJLIrAtG-QaDA8XMQFV6ZeIwgFY7L7o41dpSSrteMvobL8UAO9F-fS/s1600/P5070868.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477104407270305042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGJCgXfPFncGj55QbrI3V_DfNLsRN3sQ5nP21FP0xnWNUzH6z1tX5owxERua-AZdbJAx60Zt70amo2Ng91WCV38yJLIrAtG-QaDA8XMQFV6ZeIwgFY7L7o41dpSSrteMvobL8UAO9F-fS/s320/P5070868.JPG" /></a><br /><br /><br /><br /><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Ingredients</strong><br />1 head <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">romaine</span> lettuce, chopped<br />1/2 cup shredded Parmesan cheese<br />1 lb chicken, grilled and sliced<br /><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Caesar</span> dressing (recommends Trader Joe's <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Caesar</span> Romano dressing)<br />1 cup croutons<br />Wraps (any kind)<br /><br /><strong>Directions</strong><br />In a bowl mix together lettuce, cheese, chicken, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Caesar</span> dressing (enough for your liking) and croutons. Top on a wrap and enjoy!Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com1tag:blogger.com,1999:blog-374295732226694041.post-56510999418904151792010-04-28T16:02:00.003-07:002010-04-28T16:12:42.644-07:00Mexican RiceMexican rice is the perfect side to go with my many Mexican recipes. It tastes like something from a restaurant and meets my requirement of being easy to make!<br /><strong></strong><br /><strong></strong><br /><strong><a href="http://2.bp.blogspot.com/_p_TBMMK3xHk/S9jAKVHCSrI/AAAAAAAAAGw/XiSRMI2bDbQ/s1600/P3090723.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5465329431511976626" border="0" alt="" src="http://2.bp.blogspot.com/_p_TBMMK3xHk/S9jAKVHCSrI/AAAAAAAAAGw/XiSRMI2bDbQ/s320/P3090723.JPG" /></a></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong><a href="http://2.bp.blogspot.com/_p_TBMMK3xHk/S9jAKVHCSrI/AAAAAAAAAGw/XiSRMI2bDbQ/s1600/P3090723.JPG"></a></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Ingredients</strong><br />1 tbsp olive oil<br />1/2 red onion, <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">finely</span> diced<br />2 gloves garlic, minced<br />1 tsp cumin<br />1 tsp chili powder<br />1 tsp oregano<br />1 tsp salt<br />1 tsp pepper<br />1 cup rice<br />1 tsp chicken bouillon<br />2 cups water<br />1/2 cup corn<br /><br /><br /><strong>Directions</strong><br />Saute onions and garlic in a olive oil in a saucepan over medium heat. Cook about five minutes, <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">stirring</span> frequently. Add in spices. Mix in rice. Add in water and bouillon. Bring to a boil and then simmer, <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">cover</span>, and cook for 20 minutes. Remove from heat and stir in corn. Serve.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com1tag:blogger.com,1999:blog-374295732226694041.post-48306990656815524412010-04-26T16:53:00.000-07:002010-04-28T16:01:02.983-07:00Beef Quesadillas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHysoaw76l6UBWos50IhWIRZebQJkA5sO0mM4mX-UXcjNz9lL9azfHWsphKbVCxPU2FSxQxU5iuvUEDmsK-0hP-F_Bq-6H3Vzdr1E5UmPids_hOOvKgiAbWYgiPAuJiWNXwQGJBdjfuiyY/s1600/P4180779.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464600934254957714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHysoaw76l6UBWos50IhWIRZebQJkA5sO0mM4mX-UXcjNz9lL9azfHWsphKbVCxPU2FSxQxU5iuvUEDmsK-0hP-F_Bq-6H3Vzdr1E5UmPids_hOOvKgiAbWYgiPAuJiWNXwQGJBdjfuiyY/s320/P4180779.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I have had my quesadilla maker for years and it's one of my favorite cooking tools. Typically I make chicken enchiladas but I'm glad that I tried out beef ones. They are great!<br /><br /><strong>Ingredients</strong><br /><br />4lb <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">boneless</span> beef chuck roast<br />2 tbsp taco seasoning<br />4 cloves garlic, chopped<br />1/2 onion, chopped<br />2 jalapenos, chopped<br />1/2 cup water<br /><span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Tortillas</span><br />Shredded cheddar cheese<br /><br /><br /><strong>Directions</strong><br />Place beef in <span id="SPELLING_ERROR_2" class="blsp-spelling-error">crockpot</span>. Add in all other ingredients (not <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">tortillas</span> and cheese yet). Cook on low for 8 hours. Shred meat and return to juices. Place meat on <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">tortilla </span>and top with cheese. Place second <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">tortilla</span> on top and place on <span id="SPELLING_ERROR_6" class="blsp-spelling-error">quesadilla</span> maker. Cook for five minutes.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-19734366512299159902010-04-08T16:09:00.000-07:002010-04-08T16:28:58.380-07:00Tuna Noodle CasseroleI don't eat tuna so I used chicken instead and it still tasted great. I thought that I would miss the Cream of Mushroom soup that is used in so many tuna casserole receipes but this from scratch version is even better!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBj2ky3qsOJiQjUvLDntcnFktfGe4xUE5OVEuofbEfmfddBGbkUrZwC_gvXpTZs9w_GsCMkRrUQMeZUVJ8kYaKPAalkr7qGiycrkyfHbsLt8VGre-4VQZRAQb29VkSbYpCmB9s1EOhHOrB/s1600/P3210736.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457912486082769634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBj2ky3qsOJiQjUvLDntcnFktfGe4xUE5OVEuofbEfmfddBGbkUrZwC_gvXpTZs9w_GsCMkRrUQMeZUVJ8kYaKPAalkr7qGiycrkyfHbsLt8VGre-4VQZRAQb29VkSbYpCmB9s1EOhHOrB/s320/P3210736.JPG" /></a><br /><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em>All Recipes<br /></em><strong>Ingredients</strong><br />1/2 cup butter<br />8oz egg noodles<br />1/2 medium onion, finely chopped<br />1 stalk of celery, finley chopped<br />1 clove garlic, minced<br />8oz mushrooms, sliced<br />1/4 cup flour<br />2 cups milk<br />Salt and pepper to taste<br />2 cans tuna drained (or chicken!)<br />3 tbsp bread crumbs<br />2 tbsp butter, melted<br />1 cup shredded cheddar cheese<br /><br /><br /><br /><strong>Directions</strong><br />Preheat oven to 375. Butter a medium baking dish with 1 tbsp butter. Bring a large pot of lighty salted water to a boil. Add egg noodles. Cook for 8 minutes until al dente and drain. Melt 1 tbsp butter in skillet over medium heat. Stir in onion, celery, and garlic and cook five minutes until tender. Add mushrooms. Cook another five minutes until most of the liquid is absorbed. Melt 4 tbsp butter in a medium saucepan. Whisk in flour until smooth. Gradually mix in milk. Continue cooking 5 more mintues until sauce is smooth and thickened. Season with salt and pepper. Mix in mushroom mixture, noodles, tuna/chicken, and shredded cheddar. Transfer to a baking dish. Melt remaining butter and mix with bread crumbs. Top casserole with bread crumbs. Bake 25 minutes.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com1tag:blogger.com,1999:blog-374295732226694041.post-84447804975219479242010-04-04T15:02:00.000-07:002010-04-04T15:27:26.270-07:00Focaccia Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBLfTrDi2n0zNBVmYs53UZM3eWIcJA4kLJ9Jd3DYLDFKC2y_CC4qBIGtn7cc4seFv3DmIi0BfZjiIfFMjdZbZcC1drXznyn3XHktGUn923-Fws7Dh8iC5AG7ni-Mh3A2Yqs_vr7B9uMoq/s1600/P3070721.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456411817089410002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBLfTrDi2n0zNBVmYs53UZM3eWIcJA4kLJ9Jd3DYLDFKC2y_CC4qBIGtn7cc4seFv3DmIi0BfZjiIfFMjdZbZcC1drXznyn3XHktGUn923-Fws7Dh8iC5AG7ni-Mh3A2Yqs_vr7B9uMoq/s320/P3070721.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Finally I am back to blogging! The first trimester did wonders for my taste buds and the blog suffered as a consequence. Now I'm feeling better which means I'm back to cooking and blogging!<br /><br />I love making bread and wanted to switch it up a bit from my typical loaf. I am amazed at how delicious this bread is AND easy! The aroma filled the house and the bread tasted just as good. It's perfect as a side to an Italian meal!<br /><br /><br /><div><em>All Recipes</em></div><div><strong>Ingredients</strong></div><div>2 3/4 cups all purpose flour</div><div>1 tsp salt</div><div>1 tsp white sugar</div><div>1 tbsp active dry yeast</div><div>1 tsp garlic, minced</div><div>1 tsp oregano</div><div>1 tsp thyme</div><div>1/2 tsp basil</div><div>Pinch black pepper</div><div>1 <span id="SPELLING_ERROR_0" class="blsp-spelling-error">tsbp</span> vegetable oil</div><div>1 cup water</div><div>2 tbsp olive oil </div><div>1 <span id="SPELLING_ERROR_1" class="blsp-spelling-error">tsbp</span> grated Parmesan cheese</div><br /><div><strong>Directions</strong></div><div><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Dissolve</span> the yeast in warm water. Add in flour, garlic, oregano, thyme, basil, pepper, and vegetable oil. When dough has pulled together, knead until smooth and elastic. Oil a large bowl, place dough in bowl, and cover once to coat. Cover with a damp cloth and let rise for thirty minutes. Preheat oven to 450 degrees. Punch dough down. Place on a greased baking sheet. Pat into a 1/2 inch rectangle. Brush with olive oil. Sprinkle with Parmesan. Bake for 15 minutes. Cut into rectangles and serve warm. </div><br /><br /><div><strong></strong></div><br /><br /><div></div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com1tag:blogger.com,1999:blog-374295732226694041.post-67891959469709114972010-01-30T14:18:00.001-08:002010-01-30T14:26:56.520-08:00Twice Baked PotatoesThis recipe is time consuming but the end result is worth it!<br /><br /><em>Recipe adapted from All Recipes</em><br /><br /><a href="http://2.bp.blogspot.com/_p_TBMMK3xHk/S2Sx5v-FISI/AAAAAAAAAGI/k-uw3bfa2n4/s1600-h/P1240682.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432662656203170082" border="0" alt="" src="http://2.bp.blogspot.com/_p_TBMMK3xHk/S2Sx5v-FISI/AAAAAAAAAGI/k-uw3bfa2n4/s320/P1240682.JPG" /></a><br /><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>I</strong><strong>ngredients</strong><br />8 baking potatoes, medium sized<br />8 slices bacon<br />1 cup sour cream<br />1/2 cup milk<br />4 tbsp butter<br />1/2 tsp salt<br />1/2 tsp pepper<br />1 cup shredded Cheddar cheese<br />8 green onions, sliced<br /><br /><strong>Directions</strong><br />Preheat oven to 400 degrees. Pierce potatoes with fork. Place directly on oven rack and bake for 1 hour. Meanwhile, cook the bacon in a large skillet over medium high heat until evenly browned. Drain, crumble, and set aside. When potatoes are done, let them cool for ten minutes. Using a paring knife, cut off the skin in a canoe shape. Scoop out the potato and save the skins. Add all ingredients, leaving out 1/2 cup cheese, 1/2 of the green onions, and 1/2 of the bacon, and mix with a hand blender to combine. Top with cheese, green onions, and bacon if desired. Place back in oven and cook 15 minutes.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-9913556127213702282010-01-23T07:27:00.001-08:002010-04-28T16:02:02.299-07:00Baked Chicken Cheese Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz1-uE7ZwoGyapQxPUUX692FrXgBmagojps07U1ynLrZrEB3UMFWUj-2_UzOEwt2meuBLfD8lVAvXTfs7esTob_UCt-LQbLj32uTUpWOETBhkLnJpAJ2eg1IvoK6dEiqkoFC85d_zwe68/s1600-h/P1180678.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430006331398592274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnz1-uE7ZwoGyapQxPUUX692FrXgBmagojps07U1ynLrZrEB3UMFWUj-2_UzOEwt2meuBLfD8lVAvXTfs7esTob_UCt-LQbLj32uTUpWOETBhkLnJpAJ2eg1IvoK6dEiqkoFC85d_zwe68/s320/P1180678.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I make this recipe all the time and it is one of my favorites. I typically use 10 inch <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">tortillas</span> and cover them with a simple cheese sauce made with milk, flour and cheese (about 2 cups of cheese, 1/4 cup flour, and 1 cup shredded cheddar). This recipe is from Gourmet Magazine.<br /><br /><strong>Ingredients</strong><br />4 oz cream cheese, softened<br />1/4 cup sour cream<br />2 cups salsa<br />2 cups grated Cheddar or <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Monterey</span> Jack cheese<br />2 cups shredded cooked chicken<br />1 cup corn<br />1/2 tsp cumin<br />1/4 tsp dried oregano<br />1/4 tsp cayenne<br />Salt<br />Pepper<br />4 scallions, thinly sliced<br />12 to 14 round 8 inch flour <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">tortillas</span><br /><br /><br /><strong>Directions</strong><br />Preheat oven to 325. In a medium bowl, cream together the cream cheese and sour <span id="SPELLING_ERROR_3" class="blsp-spelling-error">cream</span>. Stir in 1/2 cup of salsa. Stir in 1 cup of grated cheese. In a bowl toss <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">together</span> the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">mixture</span> to the cheese and stir to combine.<br /><br /><br />In a baking <span id="SPELLING_ERROR_6" class="blsp-spelling-error">dish</span> spread the remaining salsa on the bottom. Place about 1/3 cup of the filing on the tortillas, roll up and transfer to the dish. Sprinkle remaining cheese on top. Transfer to oven and cook 25 minutes until hot and bubbly.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-4396122325454357302010-01-17T15:36:00.000-08:002010-01-24T07:02:49.710-08:00Honey Wheat BreadI'm constantly trying out new bread recipes since I make about two loaves every two weeks or so. This honey wheat bread is simple to make and tastes like bakery bread. I usually prefer a bread with more grains, but this is still great.<br /><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQo-IrsR7KGHIHjirI4i-T4f6K8XSODCCYA39FV6kwsMkSLMmJvCcD8bBTW5HEGB9-Sij8MnEL1hKATuNdOrtzZCDo2GGbi9kZ_bqVPSij5_rvo6BELZTZikwWgH_1bf0uyr22_i0zudy/s1600-h/P1170674.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430007356664802290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQo-IrsR7KGHIHjirI4i-T4f6K8XSODCCYA39FV6kwsMkSLMmJvCcD8bBTW5HEGB9-Sij8MnEL1hKATuNdOrtzZCDo2GGbi9kZ_bqVPSij5_rvo6BELZTZikwWgH_1bf0uyr22_i0zudy/s320/P1170674.JPG" /></a><br /><br /><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><div><strong>Ingredients</strong></div><div>2 cups warm water</div><div>2 cups whole wheat flour</div><div>1 tbsp active dry yeast</div><div>1 tsp salt</div><div>1/3 cup honey</div><div>1/3 cup vegetable oil</div><div>5 cups all purpose flour</div><br /><div><strong>Directions</strong></div><div>Dissolve yeast in warm water. Add honey and stir well. Mix in whole wheat flour, salt and vegetable oil. Work in all purpose flour slowly. Turn dough onto a lightly floured surface and knead for 10 minutes. When dough is smooth and elastic, place into a greased bowl, turning to coat dough. Cover with a cloth and let rise for one hour until doubled in bulk. Punch down the dough. Shape into two loaves and place in two greased loaf pans. Cover with cloth and let rise for an hour. Bake at 375 for 30 minutes. </div><br /><br /><br /><div></div><br /><br /><br /><div><strong></strong></div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-6575578187890301392010-01-17T13:50:00.000-08:002010-01-30T14:08:09.758-08:00FudgeThe first time I tried making fudge it was a disaster. I apparently did not allow the mixture to heat up as high and long as it should have been and the whole thing turned into a gross, sugary blob. After this failure, the husband bought a candy thermometer for me (which was a lifesaver), more ingredients, and I tried it again. It turned out perfect! I found this recipe on the Carnation Evaporated Milk label.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuXYhDw8Ub5bWFfWzo9w_PGrAKemhPQtJ_yTFTqtD5Wf-ykFT5Py2UVyi0UFWVx5-uitGKBeJCg1tMJlu3QXpx1X2Z3muTTIGA1vUo1GA9io3EyEFOvEcuOZVdQmrPIO9ba8Y9zKuT-xL/s1600-h/P1150673.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430007703851761026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuXYhDw8Ub5bWFfWzo9w_PGrAKemhPQtJ_yTFTqtD5Wf-ykFT5Py2UVyi0UFWVx5-uitGKBeJCg1tMJlu3QXpx1X2Z3muTTIGA1vUo1GA9io3EyEFOvEcuOZVdQmrPIO9ba8Y9zKuT-xL/s320/P1150673.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong></strong><br /><strong></strong><br /><strong>Ingredients</strong><br />1 1/2 cups granulated sugar<br />2/3 cup evaporated milk<br />2 tbsp butter/margarine<br />1/4 tsp salt<br />2 cups mini <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">marshmallows</span><br />1 1/2 cups semi sweet <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">chocolate</span> morsels<br />1 tsp vanilla extract<br /><strong></strong><br /><strong>Directions</strong><br />Line a 8 inch square baking pan with foil. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Combine</span> sugar, evaporated milk, butter and salt in a medium saucepan Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 5 minutes. The fudge should ready 240 degrees on a candy thermometer. Remove from heat. Stir in marshmallows, morsels, and <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">vanilla</span>. Stir for 1 <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">minute </span>or until marshmallows are melted. Pour into prepared baking pan, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">refrigerate</span> for 2 hours or until firm. Lift from pan, remove foil. Cut into pieces.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-78085441917263490602010-01-17T11:38:00.000-08:002010-01-30T14:17:39.634-08:00Chicken ParmesanThe panko bread crumbs and olive oil make this Chicken Parm one of the best I've ever had. I made the tomato sauce from scratch but if you want to save some time then use premade sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPwrj-mcrlPyWEthRrXWwUdOoSt8-uDdFaqO32mqmfnLXQ9UWEW3uZ_cdKMsGh8F3H32QsUWtWTJK0Ad5927HG_n27l1f9VAz3FK-HPPVILCUDKdPhpdWsfrFfqci9yo5LHDTTGgcQ_Yc/s1600-h/P1080666.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5432660271109871938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYPwrj-mcrlPyWEthRrXWwUdOoSt8-uDdFaqO32mqmfnLXQ9UWEW3uZ_cdKMsGh8F3H32QsUWtWTJK0Ad5927HG_n27l1f9VAz3FK-HPPVILCUDKdPhpdWsfrFfqci9yo5LHDTTGgcQ_Yc/s320/P1080666.JPG" /></a><br /><div></div><br /><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em></em> </div><div><em>Recipe is from Bobby Flay</em></div><br /><div><strong>Ingredients</strong></div><div>4 boneless skinless chicken breasts, pounded thin<br />Salt</div><div>Freshly ground black pepper</div><div>2 cups flour, seasoned <span style="color:#ffff00;">with</span> salt and pepper</div><div>4 large eggs beaten with 2 tbsp <span id="SPELLING_ERROR_1" class="blsp-spelling-error">water</span> and seasoned with salt and pepper</div><div>2 cups <span id="SPELLING_ERROR_2" class="blsp-spelling-error">panko</span> bread <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">crumbs</span></div><div>1 cup pure olive oil</div><div>Tomato sauce, 24 oz jar</div><div>1 lb fresh <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">mozzarella</span>, thin</div><div>1/4 cup grated Parmesan</div><br /><div><strong>Directions</strong></div><div>Preheat oven to 400 degrees. Season chicken on both sides with salt and pepper. Dredge each chicken breast in flour and tap off excess. Dip in egg and let excess drip off. then dredge both sides in the bread crumbs. Divide the oil between two large saute pans and heat until almost smoking. Add two chicken breasts to each pan and cook until golden brown on each side, about two minutes per side. Transfer to a baking pan and top each breast with sauce, <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">mozzarella</span>, salt and pepper, and Parmesan. Bake in the oven until chicken is cooked through and cheese is melted about 7 minutes. Remove from oven and serve. </div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-25104675073508467302010-01-02T08:46:00.000-08:002010-01-05T16:59:42.498-08:00Parmesan ChickenI'm always looking for new ways to cook chicken and this <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">recipe</span> is great. The oil makes the outside of the chicken crispy and very tasty!<br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fOB5_rIigKjs0AP2SiOe13WuDOMRtaDarelkerDTTBFy-VwoG1cNH3bWEibmUE9EzySPo5qKy_DfTDCj67rjmguAZ840fV_zM-LA2oOSoWS0t0kFKdwY98fxIjtbytzyB-ONat-h8gYq/s1600-h/PC210622.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422189270703216306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fOB5_rIigKjs0AP2SiOe13WuDOMRtaDarelkerDTTBFy-VwoG1cNH3bWEibmUE9EzySPo5qKy_DfTDCj67rjmguAZ840fV_zM-LA2oOSoWS0t0kFKdwY98fxIjtbytzyB-ONat-h8gYq/s320/PC210622.JPG" /></a><br /><br /><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><div><strong>Ingredients</strong></div><div>4 (4 oz) boneless skinless chicken breast halves</div><div>1/2 cup seasoned bread crumbs</div><div>1/4 grated Parmesan cheese</div><div>1/2 tsp dried basil</div><div>1 egg</div><div>1 tbsp butter</div><div>1 tbsp olive oil</div><br /><div><strong></strong></div><div><strong>Directions</strong></div><div>Flatten chicken to 1/4 inch thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese, and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large <span id="SPELLING_ERROR_1" class="blsp-spelling-error">skillet</span> brown chicken in butter and oil over medium heat for 3 to 5 minutes on each side or until juices run clear. </div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-22443301998122970142010-01-01T11:57:00.000-08:002010-01-17T11:37:42.690-08:00Tequila TouchdownMartha Stewart has a ton of great drink recipes. Who knew?<br /><br /><a href="http://1.bp.blogspot.com/_p_TBMMK3xHk/Sz97r_mofmI/AAAAAAAAAFQ/FLNKCTE7-Tw/s1600-h/PC220637.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422188472115428962" border="0" alt="" src="http://1.bp.blogspot.com/_p_TBMMK3xHk/Sz97r_mofmI/AAAAAAAAAFQ/FLNKCTE7-Tw/s320/PC220637.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong></strong><br /><br /><strong></strong><br /><br /><strong></strong><br /><strong>Ingredients</strong><br />2 cups orange juice<br />1 cup tequila<br />6 tbsp fresh lemon juice (about 2 lemons)<br />1 1/2 oz grenadine<br />Ice, for serving<br />3 cups club soda<br /><strong></strong><br /><strong>Directions</strong><br />Pour orange juice, tequila, and lemon juice into a large pitcher. Add grenadine. Divide <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">mixture</span> among 8 ice filled glasses and top off each with club soda. Stir and serve.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-69546340371059611202010-01-01T11:50:00.001-08:002010-01-04T18:46:59.361-08:00Hot Spinach DipMmmm, this dip is a great snack! Serve with water crackers and enjoy. This recipe is compliments of Martha Stewart.<br /><br /><a href="http://3.bp.blogspot.com/_p_TBMMK3xHk/Sz97PqfvV3I/AAAAAAAAAFI/4qWya7ITCDM/s1600-h/PC310652.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422187985413035890" border="0" alt="" src="http://3.bp.blogspot.com/_p_TBMMK3xHk/Sz97PqfvV3I/AAAAAAAAAFI/4qWya7ITCDM/s320/PC310652.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong></strong><br /><br /><strong></strong><br /><br /><strong></strong><br /><strong>Ingredients</strong><br />2 tsp olive oil, plus more for baking dish<br />2 garlic cloves, minced<br />2 lbs spinach, coarsely chopped<br />1/2 cups milk<br />6 oz cream cheese<br />3 dashes Worcestershire<br />3 dashed hot sauce<br />3/4 cup shredded <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">mozzarella</span><br /><br /><strong>Directions</strong><br />Preheat oven to 425 degrees. In a Dutch oven/large pot, heat oil over medium. Add onion and garlic. Cook until lightly browned, 5 to 8 minutes. Add spinach and cook until wilted, 5 to 8 minutes. <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Transfer</span> to a colander and drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Whisk</span> in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire, hot sauce, and 1/4 cup mozzarella. Stir to combine. Pour into a lightly oiled 1 1/2 quart shallow baking dish. Sprinkle with remaining 1/2 cup <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">mozzarella</span>. Bake until bubbly and golden brown, 20 to 25 minutes.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-59843425967063086772010-01-01T11:39:00.000-08:002010-01-05T16:57:28.618-08:00Crab CakesI love going out to eat. I love it even more when the restaurants post recipes on their website. Cameron Mitchell does just that for all his restaurants. I have had crab cakes at Mitchell's many times and was so excited to see that they posted their recipe. My version turned out great, but I'll still go back to Mitchell's and have the original!<br /><br /><div></div><a href="http://1.bp.blogspot.com/_p_TBMMK3xHk/Sz98BnnJLcI/AAAAAAAAAFY/UFDJJnMGT4U/s1600-h/PC310653.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422188843632242114" border="0" alt="" src="http://1.bp.blogspot.com/_p_TBMMK3xHk/Sz98BnnJLcI/AAAAAAAAAFY/UFDJJnMGT4U/s320/PC310653.JPG" /></a><br /><br /><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><div><strong>Ingredients</strong></div><div>2lb crab</div><div>1/2 cup <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">mayonnaise</span></div><div>1 1/2 tsp <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Worcestershire</span></div><div>2 tsp t<span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">abasco</span></div><div>2 tbsp parsley, chopped</div><div>2 tbsp scallions, minced</div><div>1 1/2 tsp salt</div><div>1 tsp pepper</div><div>2 eggs</div><div>1 cup bread crumbs, unseasoned</div><div>1 1/2 tsp lemon juice</div><br /><div><strong>Directions</strong></div><div>Combine all ingredients except crab and bread crumbs. Add crab and bread crumbs. Pat into cakes. Heat olive oil in a non-stick saute pan. Add crab cakes and sear until golden brown on both sides and cooked through in center. </div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-10587211726951377842010-01-01T11:28:00.000-08:002010-01-02T08:56:21.929-08:00Shrimp ScampiShrimp scampi is one of my favorite seafood dishes and this recipe is super tasty. I served this as an appetizer but it can also go well over pasta. I omitted the wine (I don't like foods cooked in wine, which is odd since I love to drink it!) and the <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">parsley</span> since I was out of it and it turned out great. I found this recipe on my favorite cooking site, <em>The Food Network. </em><br /><em></em><br /><a href="http://1.bp.blogspot.com/_p_TBMMK3xHk/Sz96bCEv0zI/AAAAAAAAAFA/grBTm81r13g/s1600-h/PC310655.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5422187081209205554" border="0" alt="" src="http://1.bp.blogspot.com/_p_TBMMK3xHk/Sz96bCEv0zI/AAAAAAAAAFA/grBTm81r13g/s320/PC310655.JPG" /></a><br /><br /><br /><br /><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Ingredients</strong><br />2 tbsp butter<br />2 tbsp extra virgin olive oil, plus more for drizzling<br />1 large shallot, diced<br />5 cloves garlic, sliced<br />Pinch red pepper flakes<br />1 lbs shrimp, peeled and <span id="SPELLING_ERROR_1" class="blsp-spelling-error">deveined</span><br />Salt<br />Pepper<br />1/2 cup dry white wine<br />1 lemon, juiced<br />1/4 cup finely chopped parsley leaves<br /><br /><strong>Directions</strong><br />In a large skillet melt butter and olive oil over medium high heat. Saute the shallots, garlic and red pepper flakes until the shallots are translucent, about 4 minutes. Season the <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">shrimp</span> with salt and pepper. Add to the pan and cook until they have turned pink, about 3 minutes. Remove the <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">shrimp</span> from the pan. Seat aside and keep warm. Add wine and lemon juice and bring to a boil. Return the shrimp to the pan along with the parsley. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-52708721808739814862009-12-22T10:17:00.000-08:002009-12-29T16:35:00.954-08:00Crostini with Gorgonzola, Honey and WalnutsI'm an appetizer kind of girl and self proclaimed cheese addict, so it's no wonder that I love this recipe from <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Giada</span> De <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Laurentiis</span>. It's simple to make and tastes great!<br /><br /><a href="http://2.bp.blogspot.com/_p_TBMMK3xHk/SzqfrlTzoiI/AAAAAAAAAEw/Eq-mQnKfflY/s1600-h/PC220639.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420820672592192034" border="0" alt="" src="http://2.bp.blogspot.com/_p_TBMMK3xHk/SzqfrlTzoiI/AAAAAAAAAEw/Eq-mQnKfflY/s320/PC220639.JPG" /></a><br /><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Ingredients</strong><br />2 tbsp olive oil<br />24 1/3 inch thick baguette slices<br />6 oz g<span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">orgonzola</span>, crumbled<br />2/3 cup walnuts, toasted and coarsely chopped<br />3 tbsp honey<br /><br /><strong>Directions</strong><br />Preheat the oven to 375. Arrange the baguette slices in a single layer on a baking sheet. Lightly brush the slices with olive oil. Toast <span id="SPELLING_ERROR_3" class="blsp-spelling-error">until</span> golden, about 8 minutes. Toss the g<span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">orgonzola</span> and walnuts in a bowl. Spoon the mixture onto the slices and press to adhere. Return to the oven and bake until the cheese melts, about 8 minutes. Drizzle with honey and serve warm.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com1tag:blogger.com,1999:blog-374295732226694041.post-19066144492879548912009-12-20T11:36:00.000-08:002009-12-22T08:44:36.665-08:00Spinach and Smoked Gouda QuicheMy husband and I typically visit with out of state family during the holidays so we have our own Christmas the day before we leave. I like waking up to a nice big mug of hot chocolate and a great breakfast (and presents of course!) and that breakfast is traditionally a quiche. When I showed this recipe to my husband he asked if I could add some meat to it, of course :) I threw in some hot Italian sausages and he was happy, as was I! This recipe is from <em>The Food Network. </em><br /><a href="http://4.bp.blogspot.com/_p_TBMMK3xHk/SzD3RyWmm2I/AAAAAAAAAEo/2vJxzDThbU0/s1600-h/PC220635.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5418102236673121122" border="0" alt="" src="http://4.bp.blogspot.com/_p_TBMMK3xHk/SzD3RyWmm2I/AAAAAAAAAEo/2vJxzDThbU0/s320/PC220635.JPG" /></a><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Ingredients</strong><br />2 tbsp unsalted butter, softened<br />4 tbsp freshly grated <span id="SPELLING_ERROR_0" class="blsp-spelling-error">parmesan</span> cheese<br />10 oz of spinach, frozen<br />2 large eggs<br />2 egg yolks<br />2 cups half and half<br />4 oz grated Gouda cheese (about 1 cup)<br />Pinch of nutmeg<br />Salt<br />Pepper<br />3/4 cup scallions<br />1 tsp paprika<br />2 hot Italian sausages, castings removed<br />6 slices of bacon, cooked and crumbled<br /><br /><strong>Directions</strong><br />Preheat oven to 400 degrees. Brush a 9 inch glass pan with butter and sprinkle with half the p<span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">armesan</span> on top. Place the pan on a baking sheet. Remove casting from sausage. Heat olive oil in a skillet over medium high heat. Add sausages and cook for 7 to 9 minutes until no longer pink. Chop into bite sized pieces. Squeeze the spinach to remove excess water. Put spinach in a food processor along with the eggs, egg yolks, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">gouda</span>, nutmeg, half and half, flour, salt and pepper to taste. Pulse about 30 seconds. Add scallions and pulse briefly to mix. Add cooked sausages and mix by hand. Pour into the baking dish and top with remaining <span id="SPELLING_ERROR_3" class="blsp-spelling-error">parmesan</span>. Bake for 40 minutes and serve.<br /><br />I made this dish the night before and it came out perfect!Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-80452586790006707262009-12-19T11:57:00.000-08:002009-12-20T06:51:20.189-08:00Creamy Crockpot Chicken EnchiladasThe <span id="SPELLING_ERROR_0" class="blsp-spelling-error">crockpot</span> is one of my favorite cooking tools. It can make some really tasty meals practically all by itself, including this dish!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCc_sKBYwYyNozBeWvstHGLIiOUBCvg5_AEyBFGC4C3OPIIOy4nlzpZpQAQPCmhZg673XApBMxioxItBKbtu38QRLaRgcArqhZd_-bFAAcu-07dgUg0pABYswaOFhlDfonHcRnGX4cATcI/s1600-h/PC130591.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417041877603696546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCc_sKBYwYyNozBeWvstHGLIiOUBCvg5_AEyBFGC4C3OPIIOy4nlzpZpQAQPCmhZg673XApBMxioxItBKbtu38QRLaRgcArqhZd_-bFAAcu-07dgUg0pABYswaOFhlDfonHcRnGX4cATcI/s320/PC130591.JPG" /></a><br /><br /><div></div><br /><br /><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong></strong></div><div><strong>Ingredients</strong></div><div>1 can cream of chicken soup</div><div>1 can enchilada sauce</div><div>1 packet taco seasoning (<span id="SPELLING_ERROR_1" class="blsp-spelling-error">I used</span> my own seasoning)</div><div>5 chicken breasts</div><div>Tortillas</div><div>Cheese </div><div>Sour Cream</div><br /><div><strong>Directions</strong></div><div>Mix ingredients and pour over 5 chicken breasts in the <span id="SPELLING_ERROR_3" class="blsp-spelling-error">crockpot</span>. Cook on low for five hours, shred the chicken, and cook for thirty minutes. Put on tortillas and top with cheese and sour cream. </div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-38888483478230286652009-12-17T16:25:00.000-08:002009-12-19T11:42:46.439-08:00Chicken Cheddar Corn ChowderSay that three times fast :) Whenever I got out to dinner I usually end up changing something on my order. For instance, I'll order a cheeseburger, but I'll ask the server to swap out the hamburger for chicken, change the American cheese to Provolone, and add sauteed onions. Or I may order a Chicken Caesar salad, but ask for the dressing on the side and no, not <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Caesar</span> dressing, but blue cheese with extra "clumps." I guess it's no surprise that my <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">restaurant</span> ordering habits transcend into my cooking-from-a-recipe habits. With most recipes I've found I need to switch it up a bit to get it exactly perfect. This recipe is no exception. I read some reviews, added a few extra ingredients, and made it my own. The original <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">recipe</span> is by Ina Garten. <em></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhpcTQSRtRBsSVdnHKVS-B2pRsAGV5kfuNGN-tT6riX5TOoJ3ce4GAso6TuNIPHd_lR8BeNDWMpgFgngJkAGeDPwOHP6VU99wXrTENq0IB9OPLqdQNJewf4xczVZNBibRITJTEi7mq5th/s1600-h/PC170598.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417034964820864674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhpcTQSRtRBsSVdnHKVS-B2pRsAGV5kfuNGN-tT6riX5TOoJ3ce4GAso6TuNIPHd_lR8BeNDWMpgFgngJkAGeDPwOHP6VU99wXrTENq0IB9OPLqdQNJewf4xczVZNBibRITJTEi7mq5th/s320/PC170598.JPG" /></a><br /><strong></strong><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong>Ingredients</strong><br />8 oz bacon, chopped<br />1/4 cup olive oil<br />6 cups chopped yellow onions<br />4 carrots, chopped (added ingredient)<br />2 celery stalks, chopped (added ingredient)<br />4 boneless, skinless chicken breasts, cut into bite sized pieces (added ingredient)<br />1/2 stick (4 tbsp) unsalted butter<br />1/2 cup flour<br />2 tsp salt<br />1 tsp ground pepper<br />1/2 tsp ground turmeric<br />8 cups chicken stock<br />6 cups white potatoes, peeled (about 2lbs)<br />7 cups corn<br />2 cups half and half<br />12 oz white cheddar cheese (I used sharp cheddar)<br /><br /><strong>Directions</strong><br />In a large stockpot over medium-high heat, cook the bacon in the olive oil until crisp, about five minutes. Remove bacon with a slotted spoon and set to the side. Reduce the heat to medium and add the butter, onions, carrots, and celery to the fat. Cook for 10 mintues until the onions are transluscent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half, chicken, bacon and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot.</div>Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0tag:blogger.com,1999:blog-374295732226694041.post-88699953596924474302009-12-13T09:12:00.000-08:002009-12-13T10:00:06.396-08:00Chili<a href="http://2.bp.blogspot.com/_p_TBMMK3xHk/SyUqGEBKMfI/AAAAAAAAAEA/2yL5tdBO5lI/s1600-h/PC130589.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414780410629075442" border="0" alt="" src="http://2.bp.blogspot.com/_p_TBMMK3xHk/SyUqGEBKMfI/AAAAAAAAAEA/2yL5tdBO5lI/s320/PC130589.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I make my chili a bit different than "normal" chili. I don't like beans of any sort nor do I like <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">chunks</span> of tomatoes, both of which are found in many chili recipes. I do love spicy chili though, so I season this up with jalapenos and cayenne pepper. I found this recipe on <em>The Food Network</em> and have tweaked it to my liking. This can be made on the stove, but I typically throw everything into the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">crockpot</span>.<br /><br /><strong>Ingredients</strong><br />1 1/4lbs lean ground beef<br />1 tbsp chili powder<br />1 tsp sugar<br />2tsp ground cumin<br />1/4 tsp salt<br />1tbsp cayenne pepper<br />1/4 tsp ground cinnamon<br />1 clove garlic, minced<br />2 jalapenos, chopped<br />38oz tomato sauce<br />1 14oz Mexican style stewed tomatoes with jalapeno peppers and spices.<br />Shredded cheddar cheese<br />Sour cream<br /><br /><strong>Directions</strong><br />Cook beef in a skillet over medium high heat about five minutes until browned, breaking up the meat as it cooks. Remove from heat. Add meat to <span id="SPELLING_ERROR_2" class="blsp-spelling-error">crockpot</span> along with remaining ingredients. Stir to combine. Cook on low for four to five hours. Serve and top with shredded cheddar cheese and sour cream.Sweet Sunshines of Minehttp://www.blogger.com/profile/06809314514000850637noreply@blogger.com0